New Year's Day Brunch of Champions

On New Year's day we fixed a simple breakfast consisting of Pioneer Woman's Cinnamon Baked French Toast and green smoothies (for detox control, you know). The french toast was fantastic and it got me thinking...

Wouldn't it be nice to host a New Year's Day brunch one year? Yes it would. The menu? A sweet Cinnamon & Sugar Breakfast Bread Pudding (recipe below) and a savory & cheesy bread pudding, both of which could be prepared the day before, along side some good quality bacon/sausage, fresh fruit, and mimosas & bloody marys. Because, well, you know.

Cinnamon & Sugar Breakfast Bread Pudding
adapted slightly from Pioneer Woman
Serves 8-12; recipe can easily be halved

Bread Pudding:
- 1 loaf crusty Sourdough or French Bread, torn or cut into bite-size pieces
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Whipping (heavy) Cream
- 3/4 cup packed Brown Sugar
- 2 tablespoons Vanilla Extract

Topping:
- 1/2 cup all-purpose Flour
- 1/2 cup firmly packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 1 stick Cold Butter, cut into pieces
- Fruit (thinly sliced peaches, apples, or pears or canned crushed pineapple) - optional

Grease 9 x 13-inch baking pan with butter.

Mix together eggs, milk, cream, brown sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Store in fridge.

Preheat oven to 350 degrees. Remove casserole from fridge, place fruit on top if using, and sprinkle crumb mixture over the whole thing. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.